With this recipe for a vegan cake with coconut cream, you’ll create forest-themed stories in your kitchen! Bake a sponge cake green like moss and surprise your guests with it!
Ingredients
Decoration
- blueberries – 50 g
Dry ingredients
- brown sugar – 150 g
- baking soda – 1 tsp
- salt – 0.5 tsp
- wheat flour – 300 g
Wet ingredients
- rapeseed oil – 75 ml
- lemon juice – 50 ml
- plant-based milk – 230 g
- Baby Spinach – 100 g
Cashew cream
- grated lemon zest – 2 tbsp
- lemon juice – 50 ml
- salt – 0.25 tsp
- maple syrup – 80 g
- vanilla – 3 g
- coconut milk – 125 ml
- cashew nuts – 480 g
Preparation
Step 1: Combine Dry Cake Ingredients Sift all the dry cake ingredients through a sieve into a large bowl.
Step 2: Blend Wet Cake Ingredients Blend milk, spinach, oil, and lemon juice in another bowl until smooth.
Step 3: Combine Dry and Wet Cake Ingredients Pour the mixture of dry ingredients into the bowl with wet ingredients and stir using a whisk until fully combined.
Step 4: Bake the Sponge Cake Transfer the prepared batter into two cake pans lined with parchment paper on the bottom. Bake for about 20 minutes in an oven preheated to 180°C.
After this time, check if the cake is not raw using a wooden skewer. If the skewer comes out clean, remove the sponge cake from the oven and let it cool.
Step 5: Prepare the Cashew Cream Combine thoroughly drained cashews in a blender with vanilla seeds and the remaining cream ingredients. Blend until smooth and homogeneous.
Step 6: Assemble and Decorate the Cake Remove the baked sponge cake layers from the pans and let them cool. Slice one of them lengthwise in half. Crumble half of the sliced sponge cake into a bowl.
On the thicker sponge cake layer, spread some of the cashew cream and cover it with the thinner (half of the previously sliced layer). Apply another layer of cream. Decorate the cake with crumbled sponge cake and blueberries on top.
